I'm making the regular sourdough from the Bread Baker's Apprentice book. I've made it several times, but this time I forgot to let the dough rise after the final mixing. You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs. I skipped that first firmentation and my bread is now proofing. Any advice on how to save these loaves...IF they can be saved? SHould I just bake them after 3-4 hours? Should I try to let them ferment, degas them by gentle handling, then let them proof again?